Tips for preparing fast and easy appetizers

Caterers provide their expertise on how to throw a great party

Photograph by: Photos.com
, Photos.com

I love throwing parties. In fact, I'm happiest when I have, oh, 12 or 20 people coming for dinner.

I also work full-time and I have two small children. That means I'm often scrambling at the last minute to put together a decent party menu.

But I figure I'm not the only last-minute party-thrower in the city.

So, with that in mind, I talked to a couple of the city's top caterers about their appetizer tips. What do they keep in their kitchen cupboards? What do they keep in their freezer? And how do they throw such great gatherings, time after time?

Judy Wood, chef and co-owner of Meez (a meals-to-go and catering business, call 403-262-6333 or 403-203-3662), says she keeps bags of prawns and scallops in her freezer. They cook quickly, so they're ideal for feeding last-minute visitors.

"And I'll often do stuff like grilled Spolumbo's sausages and some dips."

Chris Halpin, owner of Manna Catering Services (403-616-8008), often serves simple and delicious appetizers like white asparagus rolled in prosciutto and drizzled in olive oil or truffle oil. Grill or roast it for a few minutes, then serve as is or atop a bed of winter greens.

Halpin also keeps packages of Tenderflake puff pastry in the freezer and tapenade in the cupboard.

"The puff pastry comes in two bricks. Take the two bricks apart. Roll them into two long, narrow strips," he says. Slather the centre of each strip with tapenade, any kind of tapenade ( "Preserved lemon and artichoke, sun-dried tomato and basil, fig, black olives, anything," he says.) Next, grate some cheese--he loves Manchego but Parmesan will also work--on top.

Then fold in the pastry ( "the two long edges, not the short edges"), so you have a big long roll of dough; bake it in a 350°F (180°C) oven for about 25 minutes, until pastry is puffed and light golden.

Cut each roll diagonally, alternating, so you end up with "all these perfect little triangles," he says. "Nobody ever gets tired of them, ever, and it's really fast."

3. Top a big cutting board with three, four or even five different cheeses. Add fresh grapes and dried fruit--apricots and cherries are especially good--and baguette slices and crackers. "People love that kind of stuff," Wood says. "And it doesn't take a ton of time to do."

4. How much food is enough? "Count on eight pieces per person, if they'll be there for a couple of hours," Wood says.

"Some people won't eat; others will eat more, but that will give you a good average."

If the party will last longer than two hours, add more food. "We say eight to 12 pieces, plus two to four tray items, like a big flatbread that you can cut up, or cedar-planked salmon cut into cubes and served with dip," Wood says. "Make sure you have a lot of bread, too, the kind of stuff that will fill people."

5. Don't forget about the drinks, "beer and wine and typically one signature drink, a martini or a Champagne cocktail," Wood says.

Count on one signature drink per person, plus a few extras. "Say you have 60 people. Plan for 90 signature drinks," she says. "As far as beer goes, count on two per person, and half a bottle of wine per person. That doesn't mean that everyone will drink half a bottle, but you won't run out."

6. So, you have a cheese tray, dessert and a tray or two of homemade appetizers. But you don't have time to make more-- and you know you need it.

That's when you call on others--the city's fine caterers and other food outlets--for help.

"Grab it. Stick it in your freezer as backup, and when you need it, you can quickly thaw it," Wood says.

"I keep flatbread dough, that kind of stuff in my freezer at all times. I just pull it out and roll it thin. Add a little olive oil, some rosemary, garlic, fig jam, maybe a little prosciutto and cheese." Once it's cooked, cut it into bite-sized portions and serve.

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